Crispy Baked Chicken Croquettes Recipes

Steps:

• Melt butter in saucepan.
• Add onion and saute until tender.
• Add flour, salt and pepper.
• Add milk slowly and cook, stirring constantly until it thickens.
• Remove from heat and mix in the bread and chicken.
• Chill one hour.
• Shape into 4 patties.
• Dredge each patty in flour, then dip in egg and then coat with breadcrumbs.
• Put enough vegetable oil in a skillet to at least 1/2 inch deep when heated.
• Fry croquettes until browned, turning once.
• Drain on paper towels.

Steps:

• Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray.
• In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
• Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.

Steps:

• Mix well the chicken, soup, stuffing mix, egg, onion, and celery. Refrigerate 3 hours minimum.
• Create a 'log' shape from about 3/4 cup of mixture. Gently drop onto the counter to flatten the bottom to form a traditional 'cone' shape. (about 3" high, 2" in diameter), or form patties for a simpler method.
• Roll croquettes in bread crumbs. (At this point, you can freeze them for up to two months or cover them and place them in the fridge overnight to serve the following day. Just bring them to room temperature when ready to use if frying them).
• Fry in about 1/4" of oil in skillet over medium heat turning occasionally till golden brown on all sides and bottom, about 10-15 minutes. For a healthier version, they can be baked at 350F for about 25-30 min (from the freezer, bake 45-50 minutes). Keep warm in 200 degree oven.
• MAKE THE SAUCE: Meanwhile, In a small saucepan, stir the remaining can of soup with milk, stirring until warmed and creamy.
• Pour over croquettes or serve sauce on the side. Traditionally served atop a mound of mashed potatoes for a wonderful presentation.

Steps:

• Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
• Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.

Steps:

• For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
• Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
• For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
• Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.

Steps:

• Combine dry ingredients.
• Dip chicken in milk and roll in dry mixture.
• Place in 13x9 pan sprayed with Pam and drizzle with butter (I spray with butter flavor Pam) then Bake at 375 for about 30 minutes If not brown turn temp up to 400-425 and bake until brown (about 15 more minutes)

Steps:

• Melt butter in saucepan over medium heat. Add flour, and cook 2 minutes. Whisk in milk; cook 10 minutes or until thickened. Stir in chicken, onion, bell pepper parsley, mustard powder, and celery salt. Refrigerate for at least 1 hour.
• Preheat oven to 450. Place breadcrumbs and egg whites in separate bowls. Divide chicken mixture into four patties. It will be quite sticky, so work quickly. Roll in breadcrumbs, then egg, then breadcrumbs again.
• Place on greased baking sheet. Coat tops of croquettes with cooking spray. Bake 15 minutes, then reduce heat to 350, and bake for 20 more minutes or until croquettes are nicely browned.

Steps:

• In a medium or small skillet melt butter over medium heat; add in onion, garlic and celery (if using) sauté for about 3 minutes or until soft; transfer to a large bowl.
• To the bowl add in cooked chicken, 2 eggs, crushed croutons or breadcrumbs, parsley, seasoned salt and Parmesan cheese; mix to combine (if the mixture is too dry then add in one more egg if too moist add in a small amount more of croutons and mix again).
• Season with black pepper to taste and cayenne (if using).
• Cover and refrigerate for 2 hours.
• Heat oil in a large skillet over medium heat.
• Shape into small thin patties and add to oil.
• Fry until golden brown.

Steps:

• Preheat the oven to 375°F
• In a small roasting pan, toss the chicken thighs with the onion, leek, carrot and garlic.
• Add the olive oil and 1 1/2 teaspoons of the Madras curry powder and season with salt and pepper.
• Roast, turning once, until the chicken thighs are cooked through and the vegetables are tender, about 35 minutes; let cool.
• Meanwhile, in a medium saucepan, bring the milk to a simmer with the remaining 1 1/2 teaspoons of curry powder over moderately high heat.
• Remove from the heat and let cool.
• In a food processor, pulse the chicken with the roasted vegetables until a puree forms.
• Season the puree generously with salt and pepper.
• Melt the butter in a large skillet.
• Add the 3/4 cup of flour (making a roux) and cook over moderately low heat, stirring constantly, until lightly browned.
• Stir in the chicken puree.
• Gradually add the milk, little by little at first and whisking constantly until it has all been added.
• Cook over low heat, stirring constantly, until the mixture is no longer sticky, about 15 minutes.
• Season with salt and pepper and let cool to room temperature, about 1 hour.
• In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°F
• On a lightly floured work surface, roll the croquette mixture into 3/4-inch-thick ropes.
• Cut the ropes into 1 1/2-inch pieces.
• In a shallow bowl, beat the eggs.
• Spread the bread crumbs in another shallow bowl.
• Dip the croquettes in the egg, then coat all over with the bread crumbs.
• Add the croquettes to the hot oil in batches, taking care not to crowd the pan, and fry until golden brown, about 1 minute.
• Transfer the croquettes to paper towels to drain and serve piping hot.

Steps:

• Preheat oven to 350 degrees. Lightly coat interior of 8-inch square baking dish with cooking spray. In large mixing bowl, combine shredded potatoes, eggs, and cheese until well-blended. Divide potato mixture into fourths. Form patties around each chicken strip, completely enclosing the chicken inside potato mixture. Arrange croquettes in prepared baking dish. Cover with foil and bake 20 minutes. Increase oven temperature to 425 degrees. Uncover dish and bake 5 minutes more, or until tops of croquettes are browned and crispy. Serve with warm salsa.